The Very Best Granola
This delicious healthy granola recipe is the best! It's naturally sweetened with maple syrup (or honey). Just add oats, coconut oil, nuts and dried fruit.
Updated by Kathryne Taylor on August 29, 2024
Do you love granola? Me, too! Today, I’m sharing my “basic” granola recipe, which is also the best granola recipe. Granted, I’m partial, but it really is the best and I use that term sparingly. Over two hundred five-star reviews agree!
In fact, I love this recipe so much that I shared it in my cookbook, Love Real Food. This granola makes a wonderful snack or breakfast (add your milk of choice and maybe some fresh fruit). It also stores beautifully, so it makes a great homemade gift.
Once you try homemade granola, you won’t go back to store-bought granola. It’s so much better!
This granola recipe is also a far more healthy granola option, since it’s made with whole grains, unrefined oil and naturally sweetened. You just can’t beat freshly baked granola packed with delicious and good-for-you ingredients.
Plus, homemade granola is super easy to make. You’ll only need one bowl and some basic pantry ingredients. Ready to make some?
Watch How to Make Healthy Granola
Now that you have my base recipe, you can play around with the mix-ins and spices to make it your favorite granola.
By the way, you can preserve that freshly baked flavor by storing this granola in the freezer. Just let it warm to room temperature for a few minutes, and enjoy.
Healthy Granola Ingredients
Oats
Heart-healthy, hearty, whole-grain old-fashioned oats keep their shape during baking. Be sure to use certified gluten-free oats if you need gluten-free granola.
Nuts and/or Seeds
I used pecans and pepitas (green pumpkin seeds) to make this batch. Other options include walnuts, which are rich in Omega-3s, whole or slivered almonds, cashews, peanuts, pistachios, macadamia nuts and sunflower seeds.
Unrefined Oil
Oil helps make this granola crisp and irresistible. I prefer unrefined coconut oil, which is delicious (you can barely taste the coconut, if at all) and produces the perfect texture.
You can use extra-virgin olive oil instead, if you’d like your granola to be a little more on the savory side. If you’re watching your saturated fat intake, olive oil is a better choice!
Natural Sweetener
I love using real maple syrup in my granola. Honey works great, too. As a bonus, these natural sweeteners infuse your granola extra-delicious flavor that sugar would not.
Salt and Spice
For flavorful granola, don’t skip the salt! Too little and your flavors won’t sing. I prefer using fine-grain sea salt in this one (I always cook with fine-grain sea salt), but regular salt will do, too (just use a little less).
I added cinnamon to this batch for some subtle warming spice. Ground ginger (use half as much) and pumpkin spice blends are other options.
Dried Fruit
Dried fruit lends some extra sweetness, chewy texture and irresistible fruity flavor. I used dried cranberries for this batch. I also love tart dried cherries, raisins and chopped dried apricots.
Optional Mix-Ins
For fresh citrus flavor, stir fresh citrus zest (up to 2 teaspoons) into the mixture before baking. I love adding orange zest, in particular.
You can add chocolate chips after the granola has completely cooled (otherwise, they’ll melt).
If you’d like to add unsweetened coconut flakes, you can add it halfway through baking for perfectly toasted results (see recipe note).
Chunky Granola Tips
Some of you, like me, love big clumps in your granola. Here are my tips to achieving the best clumps:
- Your oats need to be a little crowded in the pan so they can stick together, but not so crowded that they don’t toast evenly. I recommend using a basic half sheet pan (affiliate link) for this granola recipe. It’s the perfect size and the rimmed edges make sure no granola falls overboard.
- Be sure to line the pan with parchment paper so the sweetener sticks to your oats rather than the pan.
- For maximum clumps, gently press down on the granola with the back of a spatula after stirring the mixture at the half-way baking point. Then put the pan back into the oven to finish baking.
- Don’t bake the granola too long—just until it’s lightly golden on top, as described. It might not seem like it’s done yet, but it will continue to crisp up as it cools. Over-baking the granola seems to break the sugar bonds.
- Lastly, let the granola cool completely before breaking it up. I’ve even left it on the pan overnight, covered.
Even with all those techniques in place, I occasionally end up with a batch of granola that isn’t as clumpy as my others, for reasons that I can’t explain. It’s always delicious, though!
Granola Variations
This recipe is my favorite, go-to granola recipe. Over the years, I’ve played around with it to create a bunch of fun variations. Here they are for inspiration:
- Orange and Almond Granola: This recipe includes orange zest (2 teaspoons), whole almonds and golden raisins.
- Triple Coconut Granola: This recipe calls for coconut oil, large coconut flakes and shredded coconut.
- Cranberry Orange Granola: This recipe is quite similar to this one, but a little sweeter and full of vibrant orange flavor.
- Honey Almond Granola: Just what it sounds like, plus chopped dried apricots! Delightful.
- Gingerbread Granola: This granola includes molasses and extra warming spices, plus coconut flakes, dried cranberries and chopped candied ginger.
Please let me know how this recipe turns out for you in the comments! I love hearing from you and hope this granola recipe becomes your new favorite.
Healthy Granola
This delicious healthy granola recipe is naturally sweetened with maple syrup (or honey). It’s made with oats, coconut oil and your favorite nuts and fruit. Make it your own! Recipe yields about 8 cups granola, enough for about 16 half-cup servings.
Ingredients
- 4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
- 1 ½ cup raw nuts and/or seeds (I used 1 cup pecans and ½ cup pepitas)
- 1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to ¾ teaspoon)
- ½ teaspoon ground cinnamon
- ½ cup melted coconut oil or olive oil
- ½ cup maple syrup or honey
- 1 teaspoon vanilla extract
- ⅔ cup dried fruit, chopped if large (I used dried cranberries)
- Totally optional additional mix-ins: ½ cup chocolate chips or coconut flakes*
Instructions
- Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
- Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
- Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
- Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.
- Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.
Notes
Recipe adapted Meg Gordan’s granola, which I’ve tweaked over the years.
Make it gluten free: Be sure to use certified gluten-free oats.
Make it nut free: Use seeds, like pepitas or sunflower seeds, instead of nuts.
*If you want toasted coconut in your granola: Stir the coconut flakes into the granola halfway through baking. They’ll get nice and toasty that way.
Serving suggestions: This granola is awesome on its own, with milk or yogurt and fresh fruit, and you can even throw a couple handfuls into a salad for granola “croutons.”
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Love this recipe! Thank you!
I’ve made it 6x! I used one fairly new pan. Oats first, topped with dry ingredients,poured in the liquids & mixed. One Pan show! Very important to mix halfway or will stick in the middle.
Very informative.
This is delicious and soooo easy to make. I add raisins and Dang Coconut Chips and put the granola into vanilla yogurt along with some fresh berries. Simple, healthy, and delicious breakfast.
I will NEVER buy store bought granola again.
I’m happy you enjoyed it, Cathy! Thank you for your review.
Well, I am going to try this recipe tomorrow, I need to get a few things for this. I’m not much of a baker but I really want to learn how to make this cause we go through so many bags a week and it is kind of pricey! So if I send a comment that seems negative it’s just to ask what I did wrong or what I can do differently. Thanks for sharing this and I will def let you know how I did!
Hi Deb! Ask away :) Happy to help and will respond when I can.
Very nice recipe! But you should’t give the granola to your dog if there are raisins in it! Raisins are toxic for dogs and can even kill it if he eats too much of them. So it would be better not to show the last seconds so people don’t get the idea that it’s ok to feed it to the dog! Raisins are really toxic to them!
All the best :)
Hi Roberta! Oh don’t worry, she didn’t get raisins. I’m very sure of what Cookie eats and make sure she is healthy!
This is the PERFECT granola! I make about twice a month using some suggested variations. I keep it in a Lock N’ Lock container and it never gets stale (however I do usually finish it within 2 – 3 weeks)
I have given it as gifts also. Thanks you!
Yum. Grim day here in France, perfect for making a batch of this. I just love your site. Thank you so much for so generously sharing all your awesome recipes over the years. The vege chili is my absolute favourite xxx
This recipe is delicious and just what I was looking for. The extra instructions were very helpful to make it come out right. Wasn’t sure when to put in the orange zest that you mentioned. I mixed it in at the mid point stir. Think maybe I should mix it in at the beginning or with the oil next time?
Hi! This is the recipe you want for orange granola.
The recipe looks delicious – cant wait to try it! Would you know if we can substitute steel cut oats for the rolled oats? Thanks much!
I once made this recipe with 2 c rolled + 2 c quick cooking steel cut and it was good but very, very crunchy like a granola bar. I prefer using all rolled oats. And by the way, I love this recipe! I add extra cinnamon and a little ground ginger. My teen boys (and I) much prefer it over store bought.
Good flavours but waaaaay too salty! I cut the salt to 1/3tsp and it was perfect.
Amazing texture, taste, aroma! What have I been eating before this recipe!? It’s more expensive than the store bought granolas yet many times better! I made it two days ago and I keep opening the granola jar to remind myself how awesome it smells. Thank you so much for the recipe! Salutations from Brazil!
I’m glad you loved it! Thank you for your review.
Just made this granola with my toddler and it is excellent! We both approve! I used pecans, almonds, and raisins! Good enough to give as a gift!
Morning!
Can you tell me why I need to use oil? Is it for nutritional effect? Can I just use maple syrup (I don’t like honey) as the adherent?
Thanks!
~Dee
Hi! It helps bake properly and has some health benefits. I hope that helps!
Hi
I’m looking forward to trying out this recipe because the granola is so expensive to buy :(. I googled unrefined coconut oil and what it showed were things for hair and skin. Maybe you could post what you use and where to buy it.
Thank you.
Mary
Hi Mary! You will be able to find it in the grocery store next to other oils. It will be in a jar. Olive oil will work too!
I’ve made this many times and absolutely love it! I’ve always used regular old fashioned rolled oats, but this time the store only had the quick cooking rolled oats. Do you know if it makes a difference if I use the quick cooking oats or not?
This is so good and so much better than store bought. It has the perfect amount of sweetness.
Thank you! I appreciate you taking the time to review, Steph.
I love this recipe and make it every week with only minor changes. It makes our daily breakfast of oats and fruits so much tastier. Thanks!
Best muesli recipe ever!
Made it twice now and the oven seems too hot.
I’m sorry to hear that, Maggie. Have you tried cooking for less time?
Hi! Mine burnt the first time then I baked for half the time (stirring at 5minutes). I think maybe because I’m using a small 23L countertop oven. I’m waiting for the 2nd batch to cool now and it’s looking good! Hope this helps others too!
Hi, That is likely the case. How did the second batch turnout?
THE ABSOLUTE GREATEST CLUMPY RIGHT AMOUNT OF SWEET GRANOLA I HAVE EVER HAD. I’ve had it in my smoothie bowl mornings and soymilk snacking and I’m never looking back. It’s almost gone as I also gifted half to a friend and she LOVES it! Making more tomorrow. Thank you for this recipe! I’m very glad I didn’t give up!!!
Thank you! I’m glad you loved it so much, Julie.
Hello!
I made the granola and it tastes delicious but there were not hard bits and it didn’t stick together. Do I need to add more oil/honey?
Thanks
J
Hi! Did you allow it to cool completely?
I made this recipe for the first time tonight and it turned out perfectly. I did opt for a mild olive oil instead of the coconut oil to cut down on the saturated fat. I used unroasted sunflower seeds and added dried cranberries. I also used half the salt and it was perfectly salted to my taste. I would definitely recommend this recipe. It is VERY easy to make and much tastier than any I have purchased. I can’t eat inulin, which many commercial granolas contain, and am happy to have such a good option.
Fantastic! Thank you for sharing, Brenda.
I can’t have sugar so what can I use instead of maple syrup?
When I used just coconut oil, it didn’t stick together in clumps.
Thanks.
Hi! The sugar in the syrup or honey helps it stick so without it won’t turn out the same.
Maple Syrup, REAL Maple Syrup has a lower glycemic index than granulated sugar. It won’t spike your blood sugar like sugar or honey will. Considering the amount of servings of this recipe and the amount of Maple Syrup used, it is really a very small amount of sweetener. I hope that helps!
I love this recipe! In my opinion, it taste better than store bought and is much healthier!
Dara
I love this recipe! It is delicious. I use this granola for Greek yogurt parfaits and other recipes from your cookbook. A batch is enough to last months, for me. Thank you! :)
I luv this recipe. Super easy and tasty. I used the coconut oil and honey options and added a dash of nutmeg. Mine stuck to parchment paper though so l won’t use it next time.
This granola is SO tasty. I used Almond extract instead, and used pecans, almond slices, and small pumpkin seed, and no fruit, and it turned out awesome. The almond extract really gave it a buttery taste.
Thank you, Ellie! I’m glad you enjoyed it.
I echo the kudos from the other reviewers. I don’t care for nuts, so I use a mixture of seeds instead. That still gives a nice nutty taste. I tried using puffed rice and found that it didn’t add any taste/value. I always make a double batch each time and have alternated between the basic recipe, the gingerbread, double-coconut and orange-cranberry. Between my hubby and me, we go through it so fast! I bought coconut oil once and was totally freaked out when I didn’t use it right away and it wasn’t white-milky any more but just looked like regular oil – that’s why I called my variation above double-coconut. Since then, I’ve only been using extra virgin olive oil. My primary sweetener is maple syrup and I sure have been going through a lot of oil and maple syrup lately. Oooh – I forgot one more ingredient that I add to each and every variation – 1/3 C of cocoa that turns the milk chocolately – yum. Rather than add chocolate chips once the granola cools down in the pan, I add the chocolate chips (about one teaspoon) to each serving. When the granola is baking, it seems that it won’t crisp up. But what a different cooling the granola in its baking pan does – certainly no complaints. I use a couple of jelly roll pans lined with pre-cut parchment paper. Do you have any other variations? I like these 4 but would love to try other variations. I suppose that I can vary it up with different fruits. As to using steel cut oats – does it just stay crunchy and the same size? I fear that it won’t be edible and will ruin my recipe. I have lots of steel cut oats to use up. Thanks so much for a great set of recipes!
I want to try this recipe but wondered if I could substitute grape seed oil instead of coconut oil?
Hi! I recommend it with the oils listed, but you could try it!
I’m making for the 4th time. I’ve made it a little different every time. All we’re good, but keeps getting better (to my liking)
My favorite so far is half honey/half maple syrup. Less salt. With unsweetened coconut and chopped almonds added at the start and choc chips once cooled. I bake for 17-19 mins for more clumps and slightly more chewiness (which is my preference).
Very nice recipe! The level of sweetness was perfect. The only thing I would change is to lower the amount of salt. This will be my new granola recipe! I plan to make variations here and there using different seeds and nuts.
The first time I made this, the raisins became little cinders that would break your teeth. Today, I tried again, adding the raisins with about seven minutes left. Worked much better.
Hello! I’m so excited to try this recipe!
Do you have any storage suggestions? And how long will this last (assuming we down eat it all same day!!)
Thanks!
Hi Jenn! See the last few steps. I hope this helps!
I love this granola and have had friends ask me to make it for them now! I make it every weekend to get us through the week and it’s perfect every time. The recipe is simple, quick, and has great results each bake. Thank you for sharing! (My go-to combo has been raw pumpkin seeds, raw sunflower seeds, and a few dried cranberries)
I love that! Thank you for sharing, Rebecca. I appreciate your review.
Is it possible to make this with quick oats? I bought everything thinking I had old fashioned oats but I came home to it being Quaker quick oats. Please let me know!
Hi Maggie! You can, but won’t achieve the same clumpy cluster factor.
I was glad to come across this recipe as it had several ingredients I wanted to use up. I used the instant oatmeal packets with flavors: cinnamon apple and maple with raisins and nuts. Almonds and a mixture of honey and maple syrup.
It came out delicious and smelled of apple while baking.
I think the extra salt and sugar from the oatmeal packets help satisfy my sugar/salt tooth, though that was not my intention. Also came out very clumpy. Thanks.
Thank you for a fantastic and easy recipe. I’m going through a batch a week-by myself! I love it!
I typically just eat it on it’s own, however I’ve recently discovered it’s a great match with chocolate sorbetto.
You’re welcome! That sounds like something delicious.
I have been making this on Sundays to have with yogurt throughout the week. It is amazing and I can’t get enough of it. I sometimes add in chocolate chips.
Sounds delicious. Thank you for sharing, Blade!
sooooooooo good! i don’t add any dried fruit or add-ins (I find it perfect without), just whole almonds, pecans and pepitas. has the perfect amount of sweetness and crunch. i will never ever buy boxed granola again. i could seriously eat the whole thing in one sitting it’s that good. it’s really important not to overcook the granola!!! the first few times I waited for the oats to really darken before taking out of the oven and as you said it seems to break the sugar bonds and create less clusters. 24 mins is perfect! thanks so much kate, I swear every single one of the recipes I’ve tried from your site has become a staple❤️ especially the banana bread, hummus, chili and granola
I have now become the granola expert at work… Gifted some at Christmas and now get asked about it every once in a while…my workmate is eating it like candy
Thank you!
You’re welcome!
Made this tonight and it turned out great! Was unsure of how to store it, in the pantry or in the fridge?
This is my new favorite granola! Thanks for an easy, delicious, and healthy recipe. I’m already looking forward to playing around with different fruit/nut combinations.
Wonderful, Anna! Thank you for your review.
Hi Kate, what a great recipe thank you so much. In addition I have taken your advice and made it my own as well as converting into UK speak
420g Organic Whole Rolled Oats
190g Mixed Nuts & Seeds (Walnuts, Cashew, Almonds, Pecans, Pumpkin seeds)
Half Tsp Cinnamon
100g Organic Coconut Oil
160g Maple Syrup and Honey (50/50)
1Tsp Vanilla Extract
100g Dried Fruit (50g Cranberry 50g Sultanas)
60g Organic Cacao nibs
Same method as yours, Gas Mark 4. Just as good with Greek Yoghurt as it is with Milk. A few fresh berries to balance the sweetness.
Many Thanks again, stay safe, kind regards
Ian
Should this granola be crunchy or just firm?
Great recipe – Thanks!
Hi! It should have some crunch to it, but not burnt. Does that help?
I, like many others, love this recipe. The store quit carrying the brand that I liked and didn’t know what I was going to do. Then Jesus brought your recipe to me, Kate. So much much better than store bought, night and day.
I prefer the honey in this one and like slivered almonds. Getting everything in bulk at one of the wholesale houses makes it so much cheaper. Don’t bake mine quite as long: 8 min on one side, two min to flip, and 6 1/2 min on the other side. I like mine a little chewier. But may just be my oven. I make the granola about once a week and have it every morning with thinly sliced banana.
Kate you are a godsend. Thank you so very much.
This granola is delicious! The whole pan was devoured by all members of my family.
Made this with my own twist . Used almond extract walnuts sunflower seeds and olive oil .loved it thank you so much
Hi! Looks like such a tasty recipe. I can’t have the maple syrup, or an egg white replacement. What else could I use? Thank you!
Hi! No need for egg white for this recipe. Can you have honey? You can use that too.
My first attempt to make granola. It was so easy and absolutely delicious. I love making my own so that I can only include ingredients that I enjoy. Thank you so much for sharing. Seriously considering purchasing the cookbook if this recipe is an indication of how good all your recipes may be.
Thank you!
Wonderful to hear, Charlene! I’m happy you loved it.
Love this recipe! Have been making it once a week ever since I discovered it. I’m just not sure at what point I need to add the raisins or cranberries. Is it best after the granola has cooled down?
Hi! You add once it’s cooled. I appreciate your review, Dorit. See step 5.
Loved this recipe! I substituted the coconut oil and half of the honey with my sourdough discard. It has a great flavor and binding consistency.
Thanks for sharing this recipe!!
This recipe is delicious! I made a batch with almonds and golden raisins and put it in soy milk with fresh fruit – so good. Thank you, Kate! The granola really sticks together when keeping it in the freezer, though softens quite a bit in milk. Any tips on how to make a crunchier batch?
Hi! Sorry to hear it’s softening. When added to milk and if it sets, it will soften. Is it clumpy when it comes out of the oven after it cools?
When I made it the second time with maple syrup and a bit of peanut butter it was clumpy. The first time I made it with honey and it wasn’t.
So easy never buy granola again
Such a great recipe – I make this almost weekly! So far, I’ve made an orange variation (+1 tsp orange extract and the zest of one orange) and a chocolate variation (+1/3 cup cocoa powder). I love this recipe!
Oh my gosh, Kathryne! Best granola ever!! I followed your recipe to a “T” and it turned out perfect! The only problem: trying not to eat this constantly:) Thank you so much; I will be making this again and again. Bonus: a true money saver compared to buying commercial granola!
Thank you! I’m excited you love it, Rosey.